Potato pie with bacon

Votes: 12

Photo of the dish: James Bagrey

Time: 2 hours 15 minutes
Complexity: easily
Servings: 4 - 6

A recipe for a closed pie made with layers of shortcrust pastry, potatoes, bacon, Gruyere cheese and cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For shortcrust pastry:

2 1/4 cups premium wheat flour
240 g cold butter, cut into cubes
1 teaspoon fine salt

For the filling:

4 slices of bacon
3 medium potatoes, peeled
1/4 cup grated Gruyere cheese
1 cup heavy cream
3 sprigs of thyme
1 egg yolk
Salt and freshly ground pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bacon, potato, eggs, cream, cheese, Gruyere cheese, thyme, flour, shortcrust pastry

Cooking the dish according to the recipe:

Prepare shortcrust pastry: In a food processor, pulse the butter, flour, and salt until the mixture resembles wet sand. Add 8-10 tablespoons of ice water, 1 tablespoon at a time, mixing after each addition until the dough just begins to come together.

Divide the dough into two parts, wrap them in two plastic bags, and form two round layers. Refrigerate the dough for 30 minutes.
Roll out 1 sheet of dough on a lightly floured surface into a 25 cm circle. Divide the dough into a 23 cm pie pan and chill.

Prepare the filling: Preheat oven to 190°C. Fry the bacon in a skillet over medium heat until crisp, then drain on paper towels. Cool, then cut into strips.
Pour the cream into a saucepan and add the thyme sprigs. Bring to a boil. Remove the saucepan from the heat and let it steep for 5 minutes. Then remove the thyme sprigs.
Cut the potatoes in half and slice thinly.

Remove the pan from the refrigerator and add a layer of potatoes, season with salt and pepper, then sprinkle with 1/4 of the bacon. Continue layering in the same order, finishing with a final layer of Gruyere cheese.

Pour cream on top of the potato pie.
Roll out the remaining dough into a 25 cm circle and place it over the pie, pinching the edges. Mix the egg yolk with a little water and spread it over the pie.

Make several slits in the center of the pie with a knife to allow steam to escape. Place the pie on a baking sheet and bake until set, 50 to 60 minutes.

If the pie is burning, cover it with foil. Remove the pie from the oven and let it rest for 15 minutes, then remove from the pan and divide into portions.

Sprinkle the top of the bacon potato pie with thyme leaves.